Sweet and Tangy Lemon Pickleby Leena Kohli (@leenakohli)
Lemon Pickle is a homemade recipe from my mother. This pickle is not only deliciously sweet and tangy but is also digestive, making it a perfect addition to your daily meals. It has a unique blend of spices that gives a distinct flavour and has ingredients that are easy to find at your local grocery store and is very quick and simple to make.
- piececut into small
- 1tbspFennel seeds (roasted and ground)
- 1tspFenugreek seeds (roasted and ground)
- 1tbspKashmiri Red Chili Powder
- 1tspBlack salt
- 4cupWater (for steaming)
Cut the lemons into small pieces and place them in a deep bowl.
Add salt and turmeric, and mix to combine.
Dry roast fennel seeds and fenugreek seeds in a pan on medium-high heat for 3-4 minutes. Cool and coarsely grind them and keep them aside.
Boil water in a deep pot and place a stand in it.
Place the bowl with the lemon pieces and salt on the stand, and cover the pot. Steam the lemons for 15-20 minutes.
Remove the bowl from the pot and let the lemons cool down and become slightly warm.
Add sugar, kashmiri red chilli powder, ground fennel and fenugreek seeds, and black salt to the bowl. Mix everything to combine.
Heat the oil in a pan and add it to the bowl with the lemon mixture. Mix everything again.
Transfer the lemon pickle to a sterilized jar and let it sit for a few days before using it.
Tips & Tricks
Choose lemons that are firm, smooth, and have bright yellow skin.
Store your lemon pickle in a dry and clean container to avoid any spoilage.
Do not use a wet spoon to take the pickle out.
The number of servings for this recipe may vary depending on the portion size served.
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